Recipe
Roasted Brussels Sprout Polenta Bowl
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
Yield: 4 1x
Ingredients
For the Brussels Sprouts
- 1 pound brussels sprouts, halved
- 2–3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- ½ teaspoon sea salt
For the Caramelized Onions
- 1 large red onion, finely sliced
- 3 tablespoons of olive oil
- salt, to taste
For the Kale
- 4 cups kale, deboned and packed
- 3 tablespoons olive oil
- 1/2 tablespoon garlic powder
- salt and pepper, to taste
For the Polenta
- 1 18oz. tube of polenta
- 1–2 cups vegetable broth
Toppings
- Micro greens
- harissa sauce
Instructions
For the Brussels Sprouts
- Follow the directions for FFF’s Balsamic Sea Salt Roasted Brussels Sprouts
For the Caramelized Onions
- Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
- Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
- Season with salt to taste and set aside.
For the Kale
- In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
- Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.
For the Polenta
- Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.
- Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.
Nutrition
- Serving Size: 1/4
- Calories: 382
- Sugar: 4
- Fat: 24
- Carbohydrates: 34
- Fiber: 6
- Protein: 7